Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.

Add the olive oil, salt, and flour. Beat on low speed for 2 minutes.

Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature for 60–90 minutes or until doubled in size.

Preheat the oven to 400°F (204°). Line 2 large baking sheets with parchment paper or silicone baking mats.

When the dough is risen, punch it down to release the air and divide it in half. On a lightly floured work surface using a lightly floured rolling pin, roll each portion of dough into a 10×16-inch rectangle.

Mix the melted butter and garlic together. Spread the garlic butter evenly over each rectangle. Sprinkle each with parsley. Layer on meats and cheeses, leaving a 1-inch border on the bottom and sides and a 3-inch border on top.

Brush the edges with egg wash, slowly roll each into a tight 16-inch log, folding in the two ends as you roll.

Carefully transfer each stromboli to a prepared baking sheet. Pinch or tuck in the ends to seal. Brush the top of each stromboli with egg wash and sprinkle on optional toppings. Cut 3–4 slits into the tops of each.

Bake for about 25 minutes or until the crust is golden brown. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a cutting board and slicing.